The recipe and photography for this post were provided by our friends at Melissa’s Produce.
Deviled eggs are the ever popular picnic starter or party appetizer, and we’re taking them to a whole new level of flavor. By adding a touch of subtle heat from our favorite Hatch Chile Peppers, these little bites will be the talk of your next gathering.
Hatch Chile Deviled Eggs
Makes 24 deviled eggs
- 12 fresh eggs
- ½ cup real mayonnaise
- 1 teaspoon dry mustard
- 2 tablespoons sweet pickle relish
- Salt and freshly ground pepper, to taste
- 2 teaspoons dried and ground New Mexico Hatch Chiles
- 1 teaspoon cayenne pepper
- Place the eggs in a large pot and add enough cold water to cover the eggs by 1-inch. Over high flame, bring the eggs and water to a boil. Remove the pot from the heat, cover and let sit for exactly 17 minutes.
- Next, transfer the eggs to a bowl of ice water. Bring the water back to a boil. Place 6 eggs back into the boiling water and cook for 10 seconds, then return them to the ice water.
- Repeat for the other 6 eggs.
- When cool, carefully peel the eggs and rinse them.
- Split each egg in half, lengthwise, and remove the yolk. Place the yolks in a mixing bowl. Using a fork, mash the yolks. Add the mayonnaise and the rest of the ingredients, except for the ground Hatch Chiles and the cayenne pepper to the egg yolks. Mix well until creamy.
- Pipe the yolk mixture into the egg white halves. Combine ground Hatch Chiles and cayenne pepper and sprinkle over top of the eggs. Place in the refrigerator until ready to serve.